Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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1 qt Water
2 oz Yeast
1/2 lb Potatoes
1/2 oz Salt
Flour
MUFFINS: Wash, peel & boil the potatoes, rub through a
colander, add the water (just warm enough to bear the
hand in it without discomfort); then dissolve the
yeast & salt in it, & stir in sufficient flour to make
a moist paste. Beat it well in a deep bowl & then
clear off the paste from the hands; cover over with a
clean cloth & leave it to rise in a warm place. When
it has well risen, & is light & spongy, turn it out on
the table, dredge over with flour, & then divide it
off into pieces about 3 oz in weight, roll them up
into round shapes, & set them on a wooden tray, well
dusted with flour to prove. When light enough, see
that the hot plate is hot, & then carefully transfer
the muffins from the tray, one at a time, using a thin
tin slice for the purpose, taking particular care not
to knock out the proof or the muffins will be spoilt.
When they have been properly cooked on one side, turn
over with the slice & cook the other side. When the
muffins are done, brush off the flour, & lay them on a
clean clothe or sieve to cool. To toast them, divide
the edge of the muffin all round by pulling it open to
the depth of about 1 inch with the fingers. Put it on
a toasting fork & hold it before a clear fire till one
side is nicely browned, but not burnt; turn, & toast
it on the other. Do not toast them too quickly,
otherwise the middle of the muffin will not be warmed
through. When done, divide them by pulling them open;
butter them slighlty on both sides, put them together
again, & cut them into halves. Pile on a hot dish &
send quickly to table. Time: 25 to 30 minutes to bake.
Sufficient for about 2 dozen muffins.
CRUMPETS: Proceed exactly the same as directed for
Muffins (above), but stir in only half the quantity of
flour used for them, so that the mixture is more of a
batter than a sponge. Cover over, & leave for 1/2 an
hour. At the end of that time take a large wooden
spoon & well beat up the batter, leave in the spoon,
cover over, & leave for another 1/2 an hour. Then give
the batter another good beat up. This process must be
repeated 3 times with the intervals. When completed,
see that the hot plate is quite hot, lay out some
crumpet rings rubbed over inside with a little clean
lard on a baking tin, & pour in sufficient of the
batter to make the crumpets. When cooked on one side,
turn over with a palette-knife, & when done take off
on to a clean cloth to cool. Muffins & crumpets should
always be served on separate dishes, & both toasted &
served as quickly as possible. Time: about 20 minutes
to cook. Sufficient for about 2 dozen crumpets.
